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1
Mix 2 tbsps milk and saffron strands in a cup.
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2
Leave aside.
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3
Sift flour and salt in a bowl.
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4
Make a well in the centre.
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5
Mix warm milk and butter or ghee together.
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6
Pour it in the centre.
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7
Sprinkle yeast and sugar over it.
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8
Keep for 30 minutes.
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9
Knead for 15-20 minutes.
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10
Add beaten egg (if using) and yoghurt.
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11
Knead till smooth and elastic.
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12
Form the dough into a ball.
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13
Keep for 15 minutes.
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14
Grease a clean bowl.
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15
Place the dough in it.
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16
Cover with a dry cloth.
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17
Keep it overnight or for minimum 6 hours so that it can rise.
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18
Next morning, punch down the dough and knead again.
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19
Divide the dough into 8 parts.
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20
Shape into round balls.
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21
Keep for 15 minutes.
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22
Pre heat the oven to 450 degrees Fahrenhit.
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23
Take 1 ball of dough at a time.
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24
Roll out the dough into a round circle.
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25
Keep them thin in the centre and thicker around the edges.
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26
Then, pull one end outward making a tear-drop shape.
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27
Brush with ghee and saffron solution and sprinkle poppy seeds or sesame seeds.
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28
Brush the baking trays with water.
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29
Place 2-3 naans on each baking tray.
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30
Bake for 4-5 minutes until they puff up and brown specs appear on top.
